- 8 ounces chicken breasts, cooked and diced
- 1/4 cup mayonnaise
- 1/4 cup sour cream or 1/4 cup plain yogurt
- 2 tablespoons blue cheese, crumbled
- 2 tablespoons toasted walnuts, chopped
- 1/2 cup grapes, sliced in half
- salt and pepper
- Mix together and serve on lettuce or bread.
- 2 cups water
- 6 cups water
- 8 tea bags ( I like Red Rose)
- 3/4 cup white sugar
- 1/2 cup fresh lemon juice
- Boil 2 cups water, and pour over the tea bags.
- Let steep 7 minutes.
- Remove tea bags, but don't squish them or squeeze them, to keep bitterness at bay!
- Stir sugar into the hot concentrated tea mixture, until dissolved.
- Top up with remaining 6 cups water (ice cold, preferably).
- Stir, then add lemon juice, stirring again.
- Let cool or serve with ice.
- 1 1/4 cups orange juice ( preferably from concentrate, thawed and diluted)
- 1 (1 tablespoon) envelope unflavored gelatin
- 1 cup sugar
- 2 large egg yolks
- 1 1/2 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1/2 cup canned mandarin orange section ( 4-ounce can)
- Pour 1/4 cup of the orange juice into a small bowl, sprinkle the gelatin over, and stir to dissolve.
- Seat aside to let the gelatin soften.
- Prepare and ice bath in a large bowl.
- Pour the remaining orange juice into a small, heavy-bottomed saucepan and stir in the sugar and egg yolks.
- Over medium heat, gradually bring the mixture to a simmer, stirring constantly until the mixture begins to steam and is slightly thickened. Do not allow the mixture to boil.
- Add the softened gelatin mixture (which will have a rubbery texture) and the lemon juice.
- Stir until incorporated and then transfer the "custard" to a clean mixing bowl; sit the bowl in the ice bath to cool.
- While the custard is cooking, stir it occasionally.
- Using a wire whisk or an electric whisk, whip the heavy cream until soft peaks form.
- With a spatula, gently fold some of the whipped cream into the cooled custard mixture to "loosen" it, then add the rest of the cream mixture and fold in until fully incorporated.
- Place three or four of the mandarin orange sections in the bottom of six individual 5-ounce fluted plastic dessert molds and then fill the molds with the orange souffle mixture.
- Place the molds on a cookie sheet and cover with plastic wrap.
- Transfer to the refrigerator and chill for at least 4 hours, and preferably overnight, until firm.
- Carefully unmold.
- 1 lb frozen white corn
- heavy whipping cream
- 3 tablespoons sugar
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1 tablespoon cornstarch, mixed in
- 2 tablespoons water
- On medium heat, melt butter in saucepan.
- Add heavy whipping cream, sugar and salt.
- Reduce heat and simmer for 5 minutes.
- Add corn and cook additional 5 minutes.
- Add cornstarch and water to thicken. Adjust taste accordingly.
- 4 ounces cream cheese, softened
- 1/4 teaspoon almond extract
- 3 tablespoons powdered sugar
- 10 slices Texas toast thick bread ( or other thick sliced bread)
- 1 cup all-purpose flour
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- oil ( for frying)
- powdered sugar ( optional, for garnish)
- In stand up mixer or in small bowl, combine cream cheese, almond extract and powdered sugar until fluffy.
- Fit a cake decorating bag with a large tip (star or round) and fill with cream cheese mixture. Set aside.
- Using a serrated bread knife, slice each piece of Texas Toast into half on the diagonal.
- Along the newly cut diagonal edge, use the tip of the knife to gently make a one inch slice into the center of the bread, making sure the slice runs parallel to the top and bottom of the bread.
- Insert the decorator tip into the opening & squeeze out about a teaspoon or so of filling. With a thumb & finger, gently pinch the opening to close it back up & cover the filling. (This could also be done with a ziplock baggie with a corner cut off, although not quite as easily.).
- In mixer or another medium bowl, combine flour, cinnamon, nutmeg, baking powder and salt.
- Beat in milk and eggs until batter is smooth. Pour into deep wide bowl or into a pie plate, for dipping.
- Pre-heat deep fryer or griddle (about 350°) and when ready dip filled slices of bread into batter, turn once and place into fryer basket. (Mine will hold two slices at a time.)
- Fry 2 minutes or until lightly browned & crispy looking then turn each slice over with a pair of tongs and fry the other side for 2 minutes or until done.
- Remove with tongs to paper towel lined plate to drain. Sprinkle with powdered sugar, if desired.
- Repeat with the rest of the slices.
- Serve immediately (careful - filling is hot) with your choice of syrups, jams or jellies.
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